Dove and Mushroom Risotto

A creamy approach to dove that produces velvety rice that perfectly complements the game. This recipe uses patient stirring and timing to bring out the best in your harvest, creating a memorable meal for family and friends.

Northern Italian technique meets small game

Lombardy Tradition This preparation showcases dove meat in classic risotto, using the birds' intense flavor to complement creamy Arborio rice and earthy mushrooms.

Ingredients (Serves 6-8)

• 16 doves, cooked and meat picked from bones
• 1.5 cups Arborio rice
• 6-8 cups hot dove or chicken stock
• 1 lb mixed mushrooms, sliced
• 1/2 cup dry white wine
• 1 onion, diced fine
• 4 cloves garlic, minced
• 1/2 cup Parmigiano-Reggiano, grated
• 3 tbsp butter
• 2 tbsp olive oil
• 2 tbsp fresh herbs (thyme, parsley)

Traditional Risotto Method

1. Stock Management: Keep your stock at a gentle simmer for 15-20 minutes in a separate pan. Cold stock shocks the rice and slows cooking.

2. Mushroom Preparation: Sauté mixed wild mushrooms over high heat until golden and caramelized, about 8-10 minutes. Season and set aside.

3. Risotto Base: Sauté shallots in butter until soft. Add the rice and toast until the edges become translucent.

4. Liquid Addition Process: Add hot stock one ladle at a time, stirring constantly. Only add more when the previous addition is absorbed.

5. Finishing: Fold in the seared dove breast slices and sautéed mushrooms. Finish with butter and parmesan for luxurious richness.